How to kill a pig: prepare the animal for slaughter, bleed and process the carcass

For those, who is just starting to raise pigs for meat, a difficult question arises: how to kill a pig. After all, from that, how correctly the process will be carried out, depends on the property of the obtained product. Of course, you can invite a person, who has considerable experience in this matter, or take the animal to the slaughterhouse. But better, if the owner himself masters this skill, since the extra costs to the new farmer are useless.

Preliminary preparation

To avoid problems with the sale of meat, Before slaughter, it is recommended to invite a veterinarian to examine the animal and determine its health. He will issue a mandatory certificate, and then the meat plant will accept the product without any questions.

Then, it is necessary to prepare the necessary things for the future procedure, anticipate everything, so as not to waste time later, after all it is very important to carry out all manipulations quickly. so, what you need:

• The knife should be long and well sharpened, significant, that the blade was strong and inflexible.
• Wooden pallet or comfortable platform, all manipulations on disassembly of a pig carcass will be carried out on them.
• Strong ropes.
• Pig carcass will be burned with a blowtorch.
• You need utensils to collect blood.
• Clean cloths for absorbing blood and washing the skin.

The animal must also be prepared for slaughter. Before the procedure, for 12 hours, the pig cannot be fed, the intestines should be cleaned as much as possible. in addition, it will be much easier to lure a hungry pig out of the fence. She is only given an unlimited amount of clean water, but for 3 hours before slaughter pigs and liquid also stop giving.

If the premises, where a small animal is kept, or it is too tight, and conditions of detention are irrelevant, then it will need to be washed with warm water with a brush.

Slaughter time

It is known, that the pig enters the state of hunting once a month, and if it is slaughtered during this period, then the meat at the time of the hormonal surge significantly loses quality. Therefore, it means a lot to choose the right moment. It's easy: when the last hunt is over, it is desirable to wait 10 days or two weeks. If you overdo it, then there is no guarantee, that the next stage of entering a new phase of the sexual cycle will be missed.

The time of day is chosen depending on, what is the temperature outside. When there is heat, the optimal time is early morning. Then the coolness of the morning will help preserve the meat, and will not let the flies sit on it. It is necessary to count approximately hours on 2 work. One person with certain skills will fully comply with this term. In the cold period a special difference, when to start a responsible event, no.

Direct process

The pig is cut in several ways, and everyone is not deprived of dignity, but also shortcomings are present.

First of all, it is necessary to lure a pig out of the fence, for this, putting some food in a bowl, it should be offered to the animal. Usually in this case there are no difficulties. But when the animal is nervous and frightened by extraneous sounds and smells, then you have to put a big pot on her head. Reflexively, she begins to back away, and here it must be pushed to the exit.

When she begins to absorb food outside the fence, quickly tie the animal's hind legs with a strong rope. Then it is thrown over the crossbar, and extends sharply to that point, until the pig hangs vertically at the optimal height. This method is convenient for small piglets.

Larger pigs are rolled to the side, then the ropes are tied on the front and back legs. If you pull the cord sharply and strongly on the opposite side, then the animal will fall. Ropes should not be released, as the pig will try to get up.

Then you should try to cut the carotid artery in a flash. It is located at the junction of the neck and chest. If the knife has reached the goal, and the jugular vein is also cut, then open the whole neck, no need. If blood is needed for further processing, then utensils should be placed under the wound to collect it. With this tactic, the carcass is bled to the maximum, but the animal does not die quickly enough.

The following method. Pigs are prepared in the same way. The difference is, that when an animal falls, then stabbed, accurate heartbeat. The knife should fall between the ribs, third and fourth. It should be left in the wound for a few more minutes. Death comes seconds later 30, and some blood enters the sternum.

Big and strong adult pigs, sometimes able to escape at such a moment, and in agony, screaming loudly, run around the room. There is a possibility of injury to an inexperienced killer. That such excesses did not arise, it is advisable to pre-stun the pig with a butt or hammer. But if the slaughter is put on stream, it is best to buy a special gun for slaughtering animals. When a piglet suddenly loses consciousness, Firstly, it is easier to stab. Secondly, he does not have time to get scared, and the minimum amount of stress hormones will get into the blood, and this is very important for the quality and taste of meat. But forget it, that even after stunning the animal may reflexively try to rise.

so, main task: as quickly as possible to kill the animal, and scare him to a minimum. The main thing, keep your own peace, because the pig is a sensitive animal and intuitively senses danger.

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The taste of meat directly depends on it, how bloodless the carcass is. in addition, this determines its quality: high content in the blood promotes the rapid development of pathogenic microflora. That is why it is important to do so, so that the carcass was as blood-free as possible. so, the first method of killing an animal by cutting an artery, especially with vertical suspension, the most optimal.

When a pig is killed by a heart attack, then the thoracic cavity is filled with blood. It is exhausted with the help of appropriate utensils, and the remaining clots are carefully removed with cloth napkins.

Leather processing

When the agony is over, and the animal will stop moving, the stage of leather processing comes. It is fired with a blowtorch, the scorched bristles and the top layer of skin are scraped in parallel with a knife. You should not keep the fire at one point for a long time, the skin may burn and burst. Mainly, this applies to the abdomen, there she is especially thin and tender.

There is another old method of removing bristles with straw, he is good at that, that after it the lard becomes extremely fragrant. The straw is slightly moistened, and it is covered with carcass, then set on fire. How it will burn, begin to scrape off soot. Later, the carcass is thoroughly washed with warm water. This is where rags and brushes will come in handy.

The skin is not scorched, if its removal is provided. Turning the carcass on its back, incisions should be made around the head and behind the ears. Further, the incision is made in the lower neck and is made on the abdomen near the line of the nipples to the anus. Its location and genitals are simply cut.

The skin begins to be removed from the hind legs up. This is done with a sharp knife, it is separated from the lard carefully, so as not to damage.

To cool the skin is rolled into a roll for half an hour with the outside facing out. Then it must be thoroughly salted. Enough salt 3 kg per 10 kg of skin. After it is thoroughly rubbed with salt, it is rolled again and placed in a cool place for a week.

Carcass processing

so, after the carcass is treated on the outside, it needs to be processed. Here it is important to properly separate lard from meat, carefully cut the internal organs, and do not damage the gallbladder and bladder.

• It all starts with the separation of the head from the body.
• Then it is important to cut the peritoneum, it is also called an apron, on the abdomen.
• It is easier to cut the sternum in the center with an ax.
• The esophagus is tied and carefully removed, then the lungs reach, heart, diaphragm.
• Careful, to prevent rupture, the intestines and stomach are taken out.
• The main thing, when the liver separates do not rupture the gallbladder, otherwise the meat will be spoiled, spilled bitter bile.
• Internal fat is removed, and then the kidneys with the bladder. Here, too, you need to be extremely careful, and prevent spillage of urine on meat.

After removal of internal organs, all wipe clean with cloths or rags. The meat is not washed inside, otherwise it will spoil quickly. Then the carcass is cut along the spine.

Not bad, if at the initial stage of the process, how to kill a pig will be demonstrated by a professional, and next time he will be present as an assistant, to insure your student against unforeseen situations.